Best 2 Pineapple Apricot Cake Recipes

If you are looking to embark on a culinary adventure, the pineapple apricot cake is a perfect choice. This delectable dessert tantalizes taste buds with its vibrant flavors and the perfect balance of sweetness and tanginess. The combination of pineapple and apricot creates a harmonious symphony of flavors, while the moist and fluffy texture of the cake keeps you coming back for more. Whether you are a seasoned baker or a novice cook, this recipe guide will take you step by step through the process of creating this delightful pineapple apricot cake, ensuring that you impress your friends and family with your culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT-PINEAPPLE COFFEE CAKE

Apricot-Pineapple Coffee Cake image

Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.

Provided by Avon- status quo PRO

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 21

Ingredients

1 cup chopped fresh apricots
½ cup crushed pineapple
1 tablespoon cornstarch
2 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup buttermilk
¼ cup unsalted butter, melted and cooled
1 egg, beaten
1 teaspoon almond extract
½ cup sliced almonds
½ cup all-purpose flour
¼ cup unsalted butter, softened
3 tablespoons brown sugar
3 tablespoons sweetened flaked coconut
2 tablespoons sliced almonds
½ teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

Nutrition Facts : Calories 321 calories, Carbohydrate 47.3 g, Cholesterol 36.4 mg, Fat 12.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 5.7 g, Sodium 236.7 mg, Sugar 20.7 g

PINEAPPLE APRICOT CAKE

Pineapple Apricot Cake image

Prep time says 1hr 20mins but an hour of the time is soaking the fruit. Easy recipe and a big hit for breakfast brunches in place of coffee cake. First tried the recipe for a back to school breakfast - big hit... made it for our monthly office breakfast and had several requests for the recipe... worth trying.

Provided by Veronica Rainey

Categories Other Breakfast

Time 2h10m

Number Of Ingredients 16

Ingredients

1 can (8oz) crushed pineapple in juice
½ cup cut-up dried apricots
2 cups all-purpose flour
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 eggs
NUT TOPPING
½ cup packed brown sugar
½ cup chopped nuts
2 tablespoons softened butter

Steps:

1. Mix the sugar and butter until crumbly and then stir in nuts (set aside until needed) Drain pineapple, reserving juice: add enough water to measure 1 cup. Heat juice mixture to boiling; pour over raisins and apricots in 2 ½ qt bowl. Let stand for 1 hour. Heat oven to 350. Grease and flour rectangular pan 13x9x2. Add pineapple and remaining ingredients except Nut Topping to the apricot mixture. Beat on low speed scraping the side of the bowl constantly for 1 minute then on medium speed for 2 minutes scraping the bowl occasionally. Pour into pan; sprinkle with nut topping. Bake until wooden pick inserted comes out clean, 45-50 minutes. Best served slightly warm with sweetened whipped cream.

Tips:

Use room temperature ingredients for optimal creaming and even baking.
Cream the butter and sugar thoroughly to incorporate air and achieve a light and fluffy texture.
Gradually add eggs one at a time, beating well after each addition to prevent curdling.
Sift dry ingredients together to ensure even distribution and prevent lumps.
Fold in dry ingredients to the wet ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients.
Do not overmix the batter, as this can result in a tough cake.
Drain pineapple and apricots thoroughly to prevent excess moisture in the cake.
Chop pineapple and apricots into small pieces for even distribution throughout the cake.
Use a bundt pan with a non-stick coating or grease and flour the pan thoroughly to ensure easy release of the cake.
Bake the cake according to the recipe's instructions, using a toothpick inserted into the center to check for doneness.
Allow the cake to cool completely before inverting it onto a serving plate.
Dust the cake with powdered sugar or glaze it with a simple syrup for a finishing touch.

Conclusion:

This pineapple apricot cake is a delightful treat that combines the sweetness of pineapple and apricots with a moist and tender crumb. The tangy buttermilk adds a subtle richness, while the chopped walnuts provide a delightful crunch. This cake is perfect for any occasion, whether it be a birthday, a potluck, or a simple afternoon snack. With its vibrant colors and irresistible flavor, this cake is sure to be a hit with everyone who tries it. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delectable pineapple apricot cake.